Process for preparing roasted nuts

Abstract

A process for preparing roasted nuts is presented. The process includes exposing raw nuts to a brine solution under conditions effective to provide a coating of salt on the nuts; applying to the nuts a coating of fine salt having a particle size such that at least about 80% of the salt passes through a 125 micron mesh and at least about 40% of the salt passes through a 44 micron mesh; and roasting the nuts under conditions effective to impart a roasted nut color, flavor and aroma to the nuts.

What is claimed is: 
     
       1. A process for preparing roasted nuts, which comprises: (a) exposing raw nuts to a brine solution under conditions effective to provide a coating of salt on the nuts;   (b) applying to the nuts a coating of fine salt having a particle size such that at least about 80% of the salt passes through a 125 micron mesh and at least about 40% of the salt passes through a 44 micron mesh; and   (c) roasting the nuts under conditions effective to impart a roasted nut color, flavor and aroma to the nuts.   
     
     
       2. The process of claim 1, wherein the brine solution comprises an aqueous solution which comprises at least about 17% salt. 
     
     
       3. The process of claim 2, wherein the brine solution comprises at least about 20% salt. 
     
     
       4. The process of claim 3, wherein the brine solution is at a temperature of at least about 120° F. when the nuts are exposed thereto. 
     
     
       5. The process of claim 1, wherein the nuts are exposed to the brine solution at a level of at least about 0.4 pounds of salt in the brine solution per 100 pounds of nuts. 
     
     
       6. The process of claim 1, wherein the fine salt has a particle size such that at least about 93% of the salt passes through a 125 micron mesh and at least about 60% of the salt passes through a 44 micron mesh. 
     
     
       7. The process of claim 6, wherein the nuts are coated with at least about 0.85 pounds of fine salt per 100 pounds of nuts. 
     
     
       8. The process of claim 1, wherein the nuts are dry roasted. 
     
     
       9. A process for preparing roasted nuts, which comprises: (a) continuously feeding raw nuts through a first coating zone;   (b) exposing the nuts to a brine solution in the first coating zone;   (c) continuously feeding the brine-exposed nuts to a second coating zone;   (d) applying to the nuts a uniform coating of a fine salt having a particle size such that at least about 80% of the salt passes through a 125 micron mesh and at least about 40% of the salt passes through a 44 micron mesh, in the second coating zone; and   (e) continuously conveying the nuts through a roasting zone in which the nuts are roasted under conditions effective to impart a roasted nut color, flavor and aroma to the nuts.   
     
     
       10. The process of claim 9, wherein the brine solution comprises an aqueous solution which comprises at least about 17% salt. 
     
     
       11. The process of claim 10, wherein the brine solution comprises at least about 20% salt. 
     
     
       12. The process of claim 11, wherein the brine solution is at a temperature of at least about 120° F. when the nuts are exposed thereto. 
     
     
       13. The process of claim 9, wherein the nuts are exposed to the brine solution at a level of at least about 0.4 pounds of salt in the brine solution per 100 pounds of nuts. 
     
     
       14. The process of claim 9, wherein the fine salt has a particle size such that at least about 93% of the salt passes through a 125 micron mesh and at least about 60% of the salt passes through a 44 micron mesh. 
     
     
       15. The process of claim 14, wherein the nuts are coated with at least about 0.85 pounds of fine salt per 100 pounds of nuts. 
     
     
       16. The process of claim 9, wherein the nuts are dry roasted.